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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Soaking Beans
February is a perfect soup month, especially this year, I know I have been cooking all kinds of soups,...
 
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Lidia on Rai Tre/Slang
Watch Joe and I on Rai Tre/Slang today at 23:45 Oggi alle ore 23,45" Joe ed io su Slang in onda su...
 
Lidia on Slang- Rai 3
Don’t miss" Joe and I" tomorrow on Rai" Tre /Slang. Domani non perdete Joe" ed io su...
 
Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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February 17, 2014
Soaking Beans

February is a perfect soup month, especially this year, I know I have been cooking all kinds of soups, and beans and legumes are the best base for tasty velvety soups. In most cases one begins by soaking the beans. An overnight soak is the easiest way to rehydrate dried beans before cooking. First pick out any bits of dirt or stones from the beans, and then rinse them. Put the beans in a large bowl or pot with cold water covering them by 4 inches or more. Most beans are sufficiently soaked in 8 hours; old beans take longer. Soak them up to 24 hours, until plump and not wrinkled. Skim off any floating particles, and then drain well before cooking.